Misc

Mango Cheese Cake (Egg Less)

Fresh ripe mangoes are used to make this light and refreshing cheesecake. It makes for an amazing presentation and tastes just as exotic as it looks. The egg-less recipe is delightfully delicious and can be enjoyed by just about everyone.

Manula ji,
Namaste. I am strict vegetarian like who loves egg free food. I love cheese cake but don’t buy it from market due to egg contents.
How can we modify this recipe make a cheese cake without mango, or a plain cheese cake?

Hi Auntyji.. Wonderful recipe & awesome presentation.. I just have few doubts –
1. Can I make this with mango pulp & if yes how much to use?
2. Can I substitute mango with strawberry & if yes how much to use?

Amrita,
sometimes there are some things that just can not be substituted and cream cheese is one of them. It is what defines a cheesecake. Fresh paneer doesn’t even come close ad it doesnt have the same consistancy, texture,etc… I think you’d be wasting time and ingredients to try as this will not turn out.

Priya,
You might try a hand mixer on high to beat the cream cheese mixture… Using a blender would not produce a good result because the inside surface is too small and you won’t get a light fluffy filling. Instead of fresh mango, I bet trying it with a little mango pulp would be good as well!

I made this and taste-wise it came out perfect ( I had others try it as well!) but the look of it was not really so presentable. The crust didnt rise much on the sides and when I tried taking the cake out of the pan (used a regular cake pan), it crumbled into 4 pieces – I was trying to transfer it into a disposable tin so I could take it to a friend’s birthday. Please help as I am not sure what went wrong.

Dear Aunty,
I also tried the recipe, everything came out well except the biscuits got burned on the sides. i used the middle tray….is there anyway i can avoid the biscuits from getting burnt?…would be it too much butter? how much would 1/3 cup butter be in grams?…
thanks much, best, D

ps also have tried yr apple crumble many many times 🙂 thanks..everyone loves it and its so easy and fast….once i ran out of oatmeal and used biscuits and raisins *with walnuts and it also came out really well..

To avoid burning of the biscuits at the bottom of the cake pan–use a bundt cake pan and cover the sides of the pan with alluminium foil .Now place the alluminium foil covered bundt cake pan in a big oven safe tray half way filled with water and bake the cheese cake.

If my instructions are confusing-It is shown in food network,you can watch the video.

Aunty, I made this yesterday. But when I served it, I noticed that the graham crust had burnt and was black at the bottom. Could you tell me why this happened? I followed your instructions carefully.
The mango cheesecake top was fine though.

Aunty thanks a lot for your rceipes, i have used your receipes to celebrate my kids birthday parties, Baklava Rolls and Rasmalai came out realy good, could you please show us receipe of parval ki mittai

Corn starch and corn flour are one and the same thing as far as I know. Cream cheese you can find in the dairy section of the store where they put butter. It is different from the regular cheese which we use in pizza.

Cream Cheese can be find in different varieties:- Plain, Herbs, garlic etc in this case I think Plain Cream Cheese should be used.

I have heard that Corn starch is referred to as corn-flour in other countries. And it’s not “flour” of corn so to say. For example if you are looking to buy “corn-starch” in India you will go and ask for “corn-flour”. And you should be able to use it in this recipe. Do check for these things when you bring it home, it should be extremely fine white powder. This used mainly as a binding or thickening flour in Indo-chinese and also in vegan cooking.

In the U.S you refer to “corn flour” as “corn meal” and the other binding agent that we use is the “corn starch”. Hope this helped some instead of confusing you more:)

hey girls.. corn flour is the flour of corns ; while corn starch is the fine powdered form of the center part of corn and its literally a starch so can only be replaced by arrowroot but not corn flour…
thanks for the recipe aunty…

Sarika,
You’re absolutely right. Cornstarch, that we get in the US, is the same as Cornflour which is a very fine white powder, that we get in India. Corn flour is Maize flour and that is yellow in color and is different.
NSJ

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Namstey Manjula ji..me and my family is pure veg..your recipes are really helpfull to make different kind of vegetarian indian food..i simply love it..specially pav bhaji recipe..my son love it..Thanks for being such great help to cook such delicious food..Regards !!!-Pooja S.